- 1kg shucked minced paua meat
- 2 eggs
- 2 tablespoons fish sauce (nam pia)
- 1 large pinch of sugar
- 5 kaffir lime leaves, shredded
- 10 long red chillies, chopped and de-seeded
- 1 large pinch of Maldon sea salt
- 11 ⁄2 tablespoons galangal (fresh or frozen), chopped
- 3 tablespoons lemongrass, chopped
- 2 teaspoons kaffir lime zest, finely chopped
- 1 tablespoon coriander root, scraped and chopped
- 1 tablespoon red shallot or onion, chopped
- 2 tablespoons garlic, chopped
- 2 teaspoons shrimp paste (gapi)
- 3 egg yolks
- pinch of Maldon sea salt
- pinch of cayenne
- juice of 1 large lime
- 1 tin light coconut cream
- Firstly, grind the paua meat a few times to create a smooth texture then beat through the other mince ingredients in a large mixing bowl, cover in cling film and set aside.
- In the food processor blend the paste ingredients until smooth - add a dash of water if necessary. Mix the paste through the mince mix. You now have a mix ready for the barbeque griddle.
- One heaped dessert spoon of mix makes a nice sized fritter, but adjust the size to your preference. While the barbeque is sizzling, someone needs to be inside making the sauce.
- Rinse out and dry the food processor, then pulse the yolks, salt, cayenne and lime juice. On the stove top, bring the coconut cream to the boil in a small saucepan. Then turn the food processor up to medium and pour in the coconut cream in a long slow stream. Taste and adjust seasoning accordingly, adding more liquid if necessary.
- Serve the fritters on a platter garnished with mesclun and red peppers or long red chillies. Present the sauce on the side or drizzle across the platter in diagonal lashings. This recipe serves 6 people.
Photo courtesy of Seafood New Zealand
Recipe courtesy of Seafood New Zealand